Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

Photo: Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

TOTAL TIME: 35 min
Prep: 15 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 4 servings
LEVEL: --

ingredients

  • 1 tablespoon olive oil, plus 1 tablespoon
  • 2 cloves garlic, minced
  • 6 sun-dried tomatoes, diced
  • 1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
  • 1/2 teaspoon salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning
  • 1/4 teaspoon dried thyme
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Directions

Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.

Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.

In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.

Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.

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5

Newest Ratings and Reviews

Read all 13 reviews

  • on April 14, 2013

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    This dish was awesome. I reduced the amount of spinach stated in the recipe and it was just the right amount. The sauce is definitely a must do. It adds to the flavor. I did not get the pork chops very brown. What can I do to get them browner?

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  • on October 25, 2012

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    LOVED the stuffing and the sauce. Definitely make the sauce... it really finished the dish. All together, beautiful dish with an abundance of flavor. I will make again, BUT will split the filling among 6 to 8 pork chops, not 4. I didn't need the filling to be an entire "side-dish", just a filling... way too much filling for 4 chops for my family. My chops also needed 5-6 minutes per side. Would be great w/ chicken, as well.

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  • on October 03, 2012

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    It was yummy and I would make it again. I used the extra stuffing under the chops. The reduction sauce was out of this world!!!!

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